01/03/2025Bowls and salads - Main courses - Tofu, legumes and seitan
Sweet Potato and Roasted Chickpea Salad
Servings
2
Ingredients
Cups
- -sweet potato 350 (g)
- -cooked chickpeas 270 (g)
- -mixed salad greens 1 (L)
- -pomegranate 0.5
- -neutral oil 1 (tbsp)
- -salt
- -paprika 1 (tbsp)
The sauce
- -mustard 1 (tbsp)
- -maple syrup 2 (tbsp)
- -neutral oil 3 (tbsp)
- -apple cider vinegar 2 (tbsp)
Add to a shopping list
Unlock the memberarea
Unlock meal plans
Unlock all recipes
New exclusive recipes each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 205°C (400°F). Peel the sweet potato and slice it into rounds.
- On a baking sheet lined with parchment paper, spread out the sweet potatoes and chickpeas. Drizzle with oil, add salt and paprika, and toss to coat evenly.
- Bake for 40 minutes.
- Meanwhile, prepare the dressing. Mix all the ingredients in a small bowl and season with salt.
- In a large bowl, place the mixed greens, then add the roasted sweet potatoes, chickpeas, and pomegranate seeds. Serve with the dressing!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Blender-free
45 minWarm salad with tandoori roasted squash
Batch cooking
55 minRoasted Squash Bowl with Chicken-Style Tofu
Spring / Summer
35 minWatermelon and Grilled Bell Pepper Salad
Spring / Summer
1h35Bowl of quinoa with sweet potatoes
Autumn / Winter
30 minHearty Bowl with Grilled Tofu and Avocado
Spring / Summer
50 minHearty Bowl with Roasted Sweet Potatoes
Low budget
35 minRoasted Chickpea and Leek Fondue Bowl
Gluten-free
25 minThe Salad to Boost Your Health in Winter
Subscribe to unlock all recipes and support my work.
elinestable.com/subscriptions
Sweet Potato and Roasted Chickpea Salad
For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 40 min
Ingredients
- -sweet potato 350 (g)
- -cooked chickpeas 270 (g)
- -mixed salad greens 1 (L)
- -pomegranate 0.5
- -neutral oil 1 (tbsp)
- -salt
- -paprika 1 (tbsp)
The sauce
- -mustard 1 (tbsp)
- -maple syrup 2 (tbsp)
- -neutral oil 3 (tbsp)
- -apple cider vinegar 2 (tbsp)
Steps
Steps
- Preheat the oven to 205°C (400°F). Peel the sweet potato and slice it into rounds.
- On a baking sheet lined with parchment paper, spread out the sweet potatoes and chickpeas. Drizzle with oil, add salt and paprika, and toss to coat evenly.
- Bake for 40 minutes.
- Meanwhile, prepare the dressing. Mix all the ingredients in a small bowl and season with salt.
- In a large bowl, place the mixed greens, then add the roasted sweet potatoes, chickpeas, and pomegranate seeds. Serve with the dressing!